I discovered this recipe as a newlywed when I was looking for something to warm us up during the season's first snowfall. We make it every year when we get our first snow—and on any other blustery days—that's why my husband gave it this name!
- 4 ounces semisweet chocolate, coarsely chopped
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 4 cups 2% milk
- 1 cup heavy whipping cream
- White chocolate curls, optional
- In a small heavy saucepan, melt chocolate with corn syrup over low heat, stirring occasionally until smooth. Remove from the heat; stir in vanilla and cinnamon. Cover and set aside until cool. In a large saucepan, heat milk until small bubbles form around edge. (Do not boil.)
- Meanwhile, in a small bowl, beat cream and cooled chocolate mixture on medium-low speed until soft peaks form. To serve, spoon chocolate cream into mugs; add hot milk and stir gently. Garnish with chocolate curls if desired. Yield: 4-6 servings.
Originally published as Winter's Warmth Hot Chocolate in Sweet and Scrumptious Chocolate 1994, p44
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Reviewed Dec. 12, 2013
"IT WOULD BE FINE, EXCEPT THAT CORN SYRUP IS ONE OF THE WORST THINGS YOU CAN EAT!"